Balinese Curry

This curry never fails to warm my heart with memories of my holidays in Bali.

Ingredients:

Spice paste:

• 4 candlenuts (buah keras)
• ½ tsp back pepper corns
• 1 tbsp coriander seeds
• 6 shallots, roughly chopped
• 4 cloves garlic
• 6 red chillies, seeded and roughly chopped
• 2 lemongrass stalks, white parts only, roughly sliced
• 3 tbsp chopped galangal
• 1 tbsp chopped fresh ginger
• ½ tsp turmeric powder
• 1 tbsp grated palm sugar or brown sugar

• 5 tbsp vegetable oil
• 2 lemongrass stalks, bruised
• 3-4 kaffir lime leaves
• 2 salam leaves, optional as not easy to find in UK
• 600g chicken cut into pieces
• 250ml water
• 2 tsp tamarind pulp
• salt to taste
• 250ml coconut milk
• fried shallots, to garnish

Method:

Put the spice paste ingredients into a food processor, blender or mortar and pound and blend into a paste, add a splash of water if needed.

In a wok, heat the oil and add the spice paste. Stir till fragrant, about a minute on high heat, turn down the heat, add the lemongrass, lime leaves, salam leaves and tamarind. Stir for a minute and add the chicken. Season with salt. Toss around for a couple of minutes before adding the water. Allow to cook for 20-30 minutes with the lid on, stirring once in a while.

Add the coconut milk and simmer for 3 minutes. Do another seasoning taste and serve with rice and fried shallots. Enjoy !